Grilled Wild Salmon Skewers With Orange Tomato Jam

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4 medium orange tomatoes (about 1 3/4 pounds)—peeled, seeded and coarsely chopped

1/4 cup cider vinegar

3 tablespoons honey

1 tablespoon minced fresh ginger

1/2 teaspoon ground cumin

Pinch of cayenne pepper

3 tablespoons extra-virgin olive oil

4 garlic cloves, minced

1 tablespoon chopped basil

Kosher salt and freshly ground pepper

3 1/4 pounds skinless wild salmon fillet, cut crosswise into twenty-four 1/2-inch-thick slices

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